We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Associations of plant-based foods, red and processed meat, and dairy with gut microbiome in Finnish adults.
- Authors
Maukonen, Mirkka; Koponen, Kari K; Havulinna, Aki S; Kaartinen, Niina E; Niiranen, Teemu; Méric, Guillaume; Pajari, Anne-Maria; Knight, Rob; Salomaa, Veikko; Männistö, Satu
- Abstract
Purpose: Population-based studies on the associations of plant-based foods, red meat or dairy with gut microbiome are scarce. We examined whether the consumption of plant-based foods (vegetables, potatoes, fruits, cereals), red and processed meat (RPM) or dairy (fermented milk, cheese, other dairy products) are related to gut microbiome in Finnish adults. Methods: We utilized data from the National FINRISK/FINDIET 2002 Study (n = 1273, aged 25–64 years, 55% women). Diet was assessed with 48-hour dietary recalls. Gut microbiome was analyzed using shallow shotgun sequencing. We applied multivariate analyses with linear models and permutational ANOVAs adjusted for relevant confounders. Results: Fruit consumption was positively (beta = 0.03, SE = 0.01, P = 0.04), while a dairy subgroup including milk, cream and ice-creams was inversely associated (beta=-0.03, SE 0.01, P = 0.02) with intra-individual gut microbiome diversity (alpha-diversity). Plant-based foods (R2 = 0.001, P = 0.03) and dairy (R2 = 0.002, P = 0.01) but not RPM (R2 = 0.001, P = 0.38) contributed to the compositional differences in gut microbiome (beta-diversity). Plant-based foods were associated with several butyrate producers/cellulolytic species including Roseburia hominis. RPM associations included an inverse association with R. hominis. Dairy was positively associated with several lactic producing/probiotic species including Lactobacillus delbrueckii and potentially opportunistic pathogens including Citrobacter freundii. Dairy, fermented milk, vegetables, and cereals were associated with specific microbial functions. Conclusion: Our results suggest a potential association between plant-based foods and dairy or their subgroups with microbial diversity measures. Furthermore, our findings indicated that all the food groups were associated with distinct overall microbial community compositions. Plant-based food consumption particularly was associated with a larger number of putative beneficial species.
- Subjects
FINLAND; RESEARCH funding; GUT microbiome; DAIRY products; MEAT; MULTIVARIATE analysis; FINNS; FOOD habits; PLANT-based diet; ANALYSIS of variance; PROBIOTICS; ADULTS
- Publication
European Journal of Nutrition, 2024, Vol 63, Issue 6, p2247
- ISSN
1436-6207
- Publication type
Article
- DOI
10.1007/s00394-024-03406-x